235: Chef Jennifer Jasinski | Don’t Try to Please Everyone at the Expense of Being True to Yourself

California native, Jasinski is a graduate of Santa Barbara City College and the Culinary Institute of America. After being mentored by Wolfgang Puck, Jasinski decided to break off on her own in 2000 and took an Executive Chef role at Panzano, located in Denver, CO. While working at Panzano she met her future business partner, Beth Gruitch and in 2004 they teamed up to open Rioja. Needless to say, this has turned out to be an amazing partnership and they’ve gone on to open three additional restaurants, all of which located in Denver. Her accolades include James Beard Foundation, “Best Chef Southwest 2013”; Bravo’s Top Chef Masters, “Finalist Season 5”; and James Beard Semi-finalist, “Outstanding Chef Award 2016”.

Show notes…

Today’s Sponsor

Favorite Success Quote or Mantra.

“Don’t try to be everything to everyone. Be true to your vision and who you are.”

“I realize people will forget what you said, forget what you did, but they will never forget how you made them feel.”

-Maya Angelou

What’s Your Purpose, or Your “WHY”?

The ability to make people happy.

The opportunity to create an opportunity for those who work for her.

Your “It” Factors

relentlessness.

Driven.

Curious.

Loyalty.

Willingness to question herself.

Career Challenge or Failure

Not firing people fast enough. One of the most unpleasant parts of owning a restaurant is that you may need to fire someone you are fond of. If someone is not right for your restaurant don’t hang on to them at your team’s expense.

Knowledge bombs

1. What advice do you have for funding a restaurant?

Open a restaurant with your own money. The fewer investors the better.

Have at least 3-4 months of operating capital in the bank on the first day you open.

Don’t get too cocky. If you’ve opened successful restaurants in the past, it doesn’t mean all of your restaurants will be successful.